Butter a 28 by 18 cm (13 x 9-inch) baking dish. Pour the chicken stock, tomato sauce, green pepper, rice and taco seasoning, and mix well. Cover with aluminum foil and cook for about 1 hour, or until the rice is tender.
During that time, in a large pan, cook the pork chops over medium-high heat in oil until juices run clear, 4 to 5 minutes per side. Sprinkle with salt and pepper. Set aside and keep hot.
Spread the rice mix with cheese, put the pork chops on top. Cook in the oven until the cheese is melted, approximately 5 to 10 minutes. Sprinkle with coriander and avocado, to taste.